I am a pecan pie lover all the way, of course it has to be a chocolate pecan pie. It’s what I grew up on, and also what I look forward to every holiday season.

My mom never did pumpkin pie. Remember, she is an all chocolate, all the time, kind of girl. This meant, I used to view desserts the way she does. Chocolate everything and nothing a shade lighter than milk chocolate in its lightest form. Ok, there may be a few exceptions, like crepes, but even then, they have to be filled with things like chocolate ice cream. I really am having a hard time thinking of anything else, maybe a frosted sugar cookie at Christmastime.

I mean, up until a few weeks ago when I made these Pumpkin Pie Oreos I had never had pumpkin pie anything.

Guys, I loved those Oreos, but these cupcakes are really where it’s at. I guess the hard-core chocolate lover that my mom has forever ingrained into me can never stray too far from the classics I grew up loving.

I have always said that my mom’s Chocolate Bourbon Pecan Pies are one of my all time favorites.

The gooey filling gets me every single time.

There are a lot, and I mean a lot, of things I really want to make between now and December twenty-fifth, but I knew that I had to create a pecan pie cupcake for Thanksgiving.

So I am declaring this my very first (official) Thanksgiving recipe. I thought it was a pretty good one to start out with.

Well, that and the fact that I have been so focused on these cupcake that I really have not thought up any other Thanksgiving recipes. All the bourbon, chocolate, pecan and general gooeiness of these cupcakes has been clouding my brain for weeks.

I promise, I’ll start thinking savory soon. I think. I hope.

These are obviously not the simplest cupcakes around. They take a little Thanksgiving love and time, but there is nothing complicated about them. First, there is the chocolate bourbon cupcake that calls for a whole cup of bourbon. I know that sounds like a lot, but you guys these are some of the best cupcakes ever. SO moist, SO much flavor. Then there is the pecan pie filling. I used my mom’s recipe, but cooked it on the stove to thicken it so I could then stuff it in the center of each cupcake. Finally, the butter pecan frosting. Honestly, it is the best topper to the cupcakes. It’s perfectly sweet and stuffed with bourbon glazed roasted pecans.

Oh my gooosssh. SO amazing.

So they may take some time, but really, it is becoming the holiday season, and to me that means spending lots of time in the kitchen. Hopefully, yours is warm and cozy. Mine is kind of cold sometimes in the mornings, but normally by the end of the day it’s nice and toasty!

So it only makes sense that the kitchen is also the place to create amazing holiday food!

Meanwhile make the pecan pie filling. Combine 1/4 cup cold water with 2 tablespoons cornstarch, whisk until smooth. Add the brown sugar, corn syrup, eggs, salt and corn starch mixture to a sauce pot. Bring the mixture to a boil, whisking consistently for about 5 minutes. Do not stop whisking the mixture, especially in the beginning or you will end up with scrambled eggs. Remove the mixture from the heat and stir in the pecans, bourbon and vanilla. Allow the mixture to cool a few minutes and then transfer to the fridge for at least one hour or until completely cooled and thickened.

To make the frosting. Preheat oven to 350 degrees F. Line a baking sheet with foil or a silicone baking mat.

In a medium sauce pan, melt together 1/4 cup butter, cream, and brown sugar. Bring to a boil and boil for one minute. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool.

Now grab the cooled butter mixture and add the remaining 1/2 cup room temperature butter, vanilla and powdered sugar to the bowl and beat together until well combined. MIx in about 1/2 cup of the chopped pecans. If the frosting is not stiff enough to frost the cupcakes place it in the fridge for 30 20-30 minutes or the freezer for 5-15 minutes. The remove and whip it for a few second to get everything smooth again.

To assemble the cupcakes: Use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with the cooled pecan pie filling. Add the frosting (if you want to pipe the frosting on use a circular tip, double the frosting recipe and swirl the frosting on in a circular motion) and sprinkle each cupcake with the remaining pecans. If desired top with 1 whole pecan.

*If you do not want to use a whole cup of bourbon you can do 1/2 cup coffee + 1/2 cup bourbon. I really recommend using all bourbon though!

Thank god it is Friday. Now lets make pie cupcakes!

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Tieghan WOW!!!!! I want to drink the batter for the cupcakes. 1 cup bourbon – nice! None of this 2 tablespoons monkey business 🙂 And that filling. It’s just so perfectly oozing out in that last pic. And butter pecan frosting…my dad’s fave ice cream is butter pecan. I would love to try this frosting….sounds amazing. I know this recipe and this photo shoot – both had to have been hellish to do and create. Well, you rocked it. Pinnnnnnnned! 🙂

Wow, never had pumpkin pie anything before those?! Girl, we gotta change your idea of pumpkin pie! But with these cupcakes, I have a feeling you’ll not want to move away from pecan for a while… and for good reason! These look incredible!

Let me just wipe the drool all off my keyboard, so I can attempt at typing something. I wish I could have these right now. Cupcakes for breakfast isn’t normally my thang…but these could make it my thang. I am dying over the pecan filling! Yum!

This post totally deserves a ridiculous amount of exclamation points. I can imagine how surprised and excited people would be to (unknowingly) bite into these, only to be greeted with an oozing pecan pie filling. I wish I had had this idea when I was working for the cupcake truck!!! It would have been a major hit.

Yours is one food blog I never have to force myself to comment. As a fellow blogger I am not ashamed that I am a total fan girl of yours! LOL! This is AMAZING, I wish I thought of it! I absolutely love these. I would cut out some of the fat, just b/c that is what I do. But this is crazy amazing, I love that you love bourbon and beer as much as I do in cooking! I also love that your recipes are easy to follow. I have actually learned a lot from making your recipes of how to further develop my own!

Hey Leana! I actually have been keeping mine on the counter, but I am going to tell you to keep them in fridge since I live in the mountains and things keep better! They will probably keep better in the fridge. Hope you love these

You know, I don’t think I ever have had pecan pie at Thanksgiving. Guess growing up in the north it wasn’t as popular as apple or pumpkin. Living in Memphis for 6 years now and I only had chess pie for the first time two years ago! But I do love pecan pie and the combination with chocolate. Would totally love one of these right now.

Chocolate pecan pie all the way!! I’ve been making one every year since my junior year of college, and it’s always a hit. Maybe this year I’ll try something a little different with these cupcakes, they are stunning!!

Ok, I had a massive craving for pecan pie over the weekend so I made little tarts. Now I wish I made chocolate pecan pie cupcakes instead. These look so wonderful Tieghan! Especially that filling. PS: my mom is all about chocolate too!

* it won’t let me comment anywhere and I have no I idea how to use this site on my phone sorry.

But I HAD to comment because I just made these cupcakes for thanksgiving and they are AMAZING. I did tweak them a little. My mother in law won’t eat anything with alcohol in it so I found a different cake recipe and left it out of the filling and frosting. I also added a layer of ganache under the frosting because like your mom, I believe the more chocolate the better. These were so worth the effort and impressed everyone

Your cupcakes always look so flavorful and decadent, but these one are over the top. Chocolate , bourbon, pecan…you make me drool.
I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

I just use Jim Beam, but I have a feeling any bourbon will work. Also, if you are a little worried about using a full cup of bourbon you can sub half of the bourbon with coffee, buttermilk or milk! Some people are not into using a full cup of bourbon, but both way will work great!

Ok so I’ve hit a dilemma. I hate bourbon/whiskey/scotch you name it yuck. I made Southern Comfort Chocolate Cupcakes and although SOCO is something I actually enjoy time to time the cupcakes were a little much with that addition. So at that would you say these are only good with the addition of the bourbon? What bourbon should I use?

Hey dawn!! You totally do not need to use the bourbon. It is no big deal! Use this chocolate cupcake recipe, but leave the cookies out. Or you can simply swap the bourbon for 1/2 cup coffee and 1/2 cup of buttermilk.

i loved this recipe, but i couldn’t get the pie filling right. i tried three times, following the instructions to the letter and stirring constantly, and every single time i got thick eggs. i don’t know how you did it, but i certainly couldn’t manage to.

i eventually decided to use extra corn syrup and brown sugar and nix the eggs all together. it turned out alright, but i am disheartened by the failure, and also upset about the waste of ingredients. did you really just mix the eggs in from the beginning, and if you did, how did you bring it to boil without it scrambling?

I’ve made the filling two times now and I have this issue as well. I don’t understand what is going wrong. I whisked the mixture the entire time it is on the stove but it goes a weird thick texture, I’m assuming from the eggs cooking. Could you provide more details on how you do it Tieghan? What temp is your stove at? and once it boils do you then keep it on the stove for 5 minutes? Thanks!

Hey Laura, I keep the heat on high, so the mixture can boil the full 5 minutes. I ALWAYS continue to whisk the mixture, so the eggs do not get all funky. Does that help at all? I really how I can help!

Just moved and both neighbors are older males in their 70s. I just followed all the directions but my pie filling seems too thin/liquid-ish. What can i add in to help thicken it so the ingredients dont go to waste?

Hi Alison!
I would boil the filling a little long until it thicken, that should do it for you. If for some reason it does not, you can always mix 1 teaspoon cornstarch with 2 tablespoons cold water and then mix it into the filling. Just be sure to bring the filling to a boil, or it will not thicken.

Hey Vanessa! That will work great and you can even assemble the cupcakes a day in advance if needed too. They held up really well for me, especially if you keep them in the fridge. Let me know if you have any other questions. Hope these are a hit!

These were amazing! I did have a problem with the bourbon and my oven. I guess the fumes became too much for it and made a HUGE boom, the oven door flew open with a blue fire ball came out. The cupcakes were fine, thankfully, but just a warning!

I’m making these ahead of time for the holiday weekend!!
They look amazing and my family is all asking for them! Is it ok to make the frosting a couple of days in advance? What about the filling? Thanks so much!!

So, I began making these tonight, I got as far as beginning the frosting, I’ll finish in the a.m. I made both mini and regular sized cupcakes. The mini’s definitely shouldn’t be cooked longer than 15min and 20min on the reg size is perfect.
I used a Tennessee whisky bourbon, I thought the alcohol would have cooked off more in the cake, but it didn’t. These things have kick! Super moist. I love everything about the combo of ingredients and layering. I can not wait to put them together. I may try different liquors next time around also, maybe an amaretto or Rum Chata. This recipe will be a staple around my events and gatherings. Thanks HBH

Just made these yesterday they are very good! Next time though might to try less bourbon, definitely has a warming affect. Loved the frosting and the pecans on top were so good. Everything tied together nicely. I had the same problem with the filling becoming too thick, I think I boiled it too long. Otherwise they turned out great. Thanks for the recipe!

I noticed that this cupcake recipe compared to the other bourbon cupcake recipe that you posted earlier had Canola Oil instead of 2 sticks of butter. How does it change the texture of the cupcake? Which do you prefer?

Great recipe. I tried this out for my boyfriends birthday and he loved them. You can definitely taste the bourbon. However, I may try a little less bourbon next time. I felt like it over powered the other flavors. The filling was a great touch! But very tricky to make, I had to throw away a few batches.

Do you think these would work as a cake with the filling as inside layers? Boyfriend is graduating from grad school and thought this would be a show stopping cake. Let me know if you have any advice!! Thanks! I love that you’re a fellow Cleveland girl!

Hi! So I’m super excited to try this recipe as a cake but I didn’t want to use the burning in the pie filling or icing. Is there something I should substitute for it or just take it out of the recipe? Thanks so much!

Saw this recipe pinned all over Pinterest and HAD to make these cupcakes! So here I am, following your recipe after reading through your instructions several times before even pulling out my mixer. I also read most of the comments in case I ran into anything that was explained to others. Now that I have completed this batch, I must ask; how many times have you actually used this recipe and instructions exactly as you have written them??

Sorry but they are not wonderful, delicious, worth the time, effort, or ingredients. The “filling” recipe is impossible so I threw it out and used one for pecan pie filling from another website. The frosting is a disgusting mess, so I started over on that too.

Yours do look pretty in the pictures though. And to the person who claimed her oven exploded due to the bourbon… Pure fabrication!

I would like to make these and take them to work but I’m a little concerned about the Bourbon. So could I use coffee and buttermilk in place of the Bourbon entirely. Or just use like a teaspoon of Bourbon.

I am having trouble with the filling. Do you whisk right away once you put all of the ingredents into the sauce pan or do you wait until it boils and then start whisking? Do you cook for 5 minutes or do you cook until it boils and then let it boil for 5 minutes?

The first time i made it, it resembled scrambled eggs, the second time it didn’t get thick…

I am having trouble with the filling. Do you whisk right away once you put all of the ingredents into the sauce pan or do you wait until it boils and then start whisking? Do you cook for 5 minutes or do you cook until it boils and then let it boil for 5 minutes?The first time i made it, it resembled scrambled eggs, the second time it didn’t get thick… I am using a sauce pan on my gas stove, putting it to med/high heat since gas stoves get hotter than electric.

Hi! So you want to be whisking while you bring the filling to a boil. Do not stop whisking the mixture, especially in the beginning or you will end up with scrambled eggs. Does that help? Hope it does and let me know if you have any other questions. Tieghan!

Hi! I am going to make these cupcakes tomorrow night for a friends-giving and was wondering if the greek yogurt could be substituted with sour cream? The only way to get plain greek near me is a huge container and the remainder will just go to waste, so I was thinking sour cream might be a good option. Can’t wait to try these 🙂

Hi there! I was wondering if the finished cupcakes have any alcohol content from the bourbon. I want to make these for Thanksgiving because they sound Amazing, but I have a diabetic brother and many little nieces and nephews. I can’t imagine telling a four year old no to eating a cupcake haha. Let me know your thoughts. Thanks!

Hello. These cupcakes look & sound amazing! I would love to fix these for Thanksgiving. My delima is that I have a 3 month old little girl who has been a bit clingy because she isn’t feeling well. Therefore, I was wondering if I could use a box cake mix & store-bought icing to help reduce my time in the kitchen? If so, what would you suggest? Also, glad you used Jim Beam…it’s my favorite!

Yes, that will be fine. I would just bake the cupcakes as directed on the box and then stir in toasted pecans to the frosting. As for brand of cake mix, I would go with Betty Crocker, but honestly I think anything you like and or have used will work! Let me know if you have any other questions.

I made these today and I too had a problem with the filling. I stirred constantly and the filling is just weird. It even smells eggy:( The cupcakes smell amazing and the frosting is perfect so I am making another recipe for filling.

Hi! I just made these cupcakes. They taste great, but no joke about it being a process. Plan on several hours for all the steps. Many many steps. And a warning for everyone that basically thinks they can “eyeball” the putting it together part; make sure you read that little part or you’ll be like me and to the end and done when you realize you need a double batch of frosting to pipe. The ones in the picture are obviously piped… So I assumed that was what the recipe called for. Wrong. Make a double batch…or be mad like me at the end when you have to completely start over and make a from scratch caramel, let cool, and then make a butter cream. Totally aggravating. BTW, I know to read a recipe through, however I have putting it together down without help, thankfully I read it before the morning when I planned on piping… Just saying.

Hi,
I tried the filling a total of three times with no luck. The first time I kept it on medium until hot to touch, then turned it higher to boil and thicken. Immediately the eggs were scrambled. This was after whisking the entire time. The next time I did everything on low and medium-low heat, when it (finally) came to a boil, it scrambled immediately again. I read through all the reviews again and saw that you had said you cooked it on high, so I figured I would try that, going high and fast on the heat while stirring constantly. Well, the only thing that did was scramble my eggs much faster. I had the exact ingredients, used a thick-bottomed saucepan and am in normal altitude. I am a pastry chef and I’ve got to say you’ve stumped me with this one. I wouldn’t recommend for others to try this filling recipe. The cake was made yesterday and I have the frosting caramel chilling in the fridge so they will just be made without the filling. Hope you all have a Happy Thanksgiving!

I made these just as you described and they were delicious! My filling came out kind of like tapioca, but I covered it and put in the fridge overnight. The next day when I put the cupcakes together, it was a lot like the texture of a baked pecan pie, not gooey like your photo, but the whole thing came out tasting amazing! If I do it again, I’m going to try using only the yolks in the filling.

Okay, another amazing recipe from you!! I made these cupcakes this afternoon and they are perfect…. like WOW perfect. The chocolate bourbon cupcakes are amazing and the toasted pecans put it all over top. So so delicious. .. I can eat the icing with a spoon.. too yummy. Thanks 🙂 They are spot on perfect.

Making these right now, but instead of cupcakes, trying a poke cake. Taking it to a party and hoping this will save time and transport better than cupcakes. Next time I will pour the filling on the cake before it gets too thick and hope that more of it will absorb into the cake. At some point I will print the recipe and highlight the part of the icing that pertains to the flavored pecans. I found it confusing to separate the two as it’s written. Smells great so far . . .

These didn’t work out so great for me. The filling came out good but the cupcake itself had too much of a boozy flavor and not enough of a chocolate flavor. They look great on this website so I’ll probably give them another shot and tweak some things. I’ll definitely reduce the bourbon to half and maybe omit it in the icing and filling.

I absolutely this recipe and have made it several times! It’s a family favorite, work favorite, and friend favorite! This time, I’d like to make it into a layered cake. Do you have any thoughts or recommendations on how to do so? Thanks!

Hey Jessica! So happy you love the cupcakes! To make a layer cake, I would divide the batter among two 8 inch cake pans and then put the pecan filling in the center as the filling and the frosting on the outside. Let me know if you have questions, thanks!!!

Okay great! So you think your original recipe will be enough batter for two cake pans? I have heard that a recipe for a dozen cupcakes equals one 8 in cake pan. Just want to get it right the first time hehe 🙂 Thank you!!!

Hi!!! These look soooo amazing, i am drooling just looking at them. I am planning on making these next weekend. I am going to take them to work for a celebration on Monday. I will have to make about 40 cupcakes, so I suppose I will need to triple the dose!! I hope I manage the filling.
One question: I am not sure whether the bourbon will go down well with everyone, so I will use the coffee instead. Can I substitute the bourbon for Kahlua (coffee liqueur)? What do you think? Will that work? I think it should be fine for the filling and icing but what about the cake? Shall i use half coffee/half coffee liqueur? Please let me know what you think or if you have any other ideas. Thanx!!!!

Hey Helen! I would us either all coffee or half coffee and half water for the cake. You can replace the kahlua with bourbon, that will be great! Let me know if you have any questions. Hope you love the cupcakes!

Hi!! Made the cupcakes, and after all my efforts (took, ages to prepares, as I tripled the dose – lots of mouths to feed), I can say that they were SUPER YUM and it was worth it. In the cake, I used all coffee. For the filling and icing, I replaced the bourbon with kahlua. My gosh, that icing!!! Delicious!!!
Everyone loved them.
I changed the process for the filling slightly, as i had read some comments that some people had some difficulty with it. I first put the cornstarch with the sugar and water and corn syrup in the pot, heated that up well, and then i beat the eggs in another bowl separately, and then slowly added some of the hot mixture to the eggs while beating (so as to change the egg temperature slowly). Then i poured the whole thing back into the pot and continued to cook until it boiled for 5 min while constantly whisking. It worked!!!
All in all, they were SUPERB!!!!! WOW!!!!
I highly recommend them!!!!

Sounds like a LOT of cupcakes!! Oh my gosh! So happy it worked out and you liked them though!! That process sounds like it worked really well!! I’m glad!! Maybe I’ll have to switch around the directions!! Thanks Helen! (:

I made these for a function at work and everyone LOVED them. I substituted the Greek yogurt for Sour Cream. I am curious if you have ever doubled this recipe? I plane to this weekend as I was asked to make this for a retirement party and need 2 1/2 batches. I know some recipes do not double well. Any advice would be appreciated!
Thank you Great recipe and glad you shared

I actually tripled the batch! It was great no issues except I forgot my bowl is not bigg enough so i had to do some quick thinking! I have also made them with Coffee no bourbon and Peanut Butter icing delish! They were a bit drier but really good with a cup of coffee or glass of ice cold milk! Thank you for sharing this recipe its so great that everyone is now begging me to make this gem!

I’m in the process of making these now and they definitely make more than 18 cupcakes worth of batter! I added an extra 25% (1/4) to everything because I needed 24 cupcakes for an upcoming party I’m going to and this easily made enough batter for two more batches! I imagine even if I hadn’t upped it I would have had MORE than enough. I’m a bit sad how much I had to toss out, honestly, but I only have one pan and not enough time to bake another two batches.

My biggest complaint with this recipe is not having stove top temperatures listed. I saw them as I scrolled through the comments but I was finished with the recipe before I looked at them. Edit your recipe to add them if you are having to answer questions.

Would it be possible for you to record a video on how you make your filling? Sometimes I need a visual besides the description. So far I’ve tried the filling once and it came out like curdled brown eggs and smelled of eggs as well. I am a bit sad at the wasted ingredients.

I made these beauties yesterday and I am frosting today. I did not have a problem with the filling like so many others did but I was very sure wish the eggs first and then wish them entirely into the sugar and water and corn starch. It is the white of the egg that curdles so quickly because the proteins in the white change so much quicker than the yolks. I could see someone who did not incorporate the egg well first having an issue. I also wisked it the entire time like a mad woman. I did get some slight burning on the bottom but I use antique enabled pots for most of my cooking so it could have just been a place I missed with my wisk. I think it can also be a little disconcerting because the filling goes through so many visual changes while it is cooking so perhaps people are thinking their eggs are cuddling when it’s just part of the process. It seems odd that someone could smell eggs? In any case these are excellent but fussy cupcakes that are worth all the effort for such a great taste and lovely presentation. Thank you!

Hi Tieghan! I made these cupcakes tonight, and they are by far the best cupcakes I have ever made. Thank you for the wonderful recipe! I do have a question though. What size piping tip did you use for the frosting? I went to pipe mine and realized that my tip wasn’t wide enough to allow the pecans in the frosting to pipe through.

Hi, I recently made 2 separate batches of these cupcakes. Let me say the filling and icing were Amazing!! I was disappointed in the cupcake itself. It was very dry. I even added a simple syrup on the second batch, before filling and icing and it didn’t help much. A side note, if someone doesn’t want to use bourbon, increase vanilla and add some butter extract. These are definitely worth the effort! Thanks for the recipe.

Hey criss!! My bourbon always seem to cook, but for some reason some people have mentioned the same thing as you. Next time, try using half bourbon and half water or coffee. Let me know if you have questions. Thank you! 🙂

OMFG…let me first say that my kitchen smells A-MAZING right now!!! I stumbled upon this recipe looking for something unique. My dads bday is this weekend and he loves 2 things: German chocolate cake and pecan pie.

I selfishly made these vegan AF so I could indulge too. I was super hesitant about how they’d turn out, but they are to die for!!! I also used coconut cream on place of the heavy cream for the frosting, and it’s delicious!!! Thank you so much for such a beautiful, delicious recipe!

Hi! This recipe looks amazing! I’m so reluctant because of all the trouble people had with the filling… Reminds me of way too many of my attempts at making fudge recipes where I end up throwing away tons of money into the garbage lol. I agree it’s the egg whites for sure causing the problem. Do you think it would be possible to just use the yolks? Or are the egg whites needed for pecan pie filling science reasons? (I’ve actually never made pecan pie at all so I’m totally clueless!).

Reading some comments about issues with the frosting consistency alarms me as well, since I’ve never been very good at making frosting be the right consistency for piping, but it sounds like that has more to do with chilling it prior to piping right? As for making the frosting, how cold do you want the initial mixture to be before adding in the other softened butter? It seems if it was in the freezer and is super cold that the softened butter wouldn’t mix in well?

My only other question is in relation to the pecans. Did you toast them whole (or halved) and then chop them up? Or were they chopped before you toasted them? Thanks! I really want to try these out because they look amazing!!

Hey Meredith!! So, I recommend making the recipe as directed since I have never made these any other way. So I would use the whites and yes, just be sure to chill the frosting. Putting it in the freezer just chills it faster. It should be room temp when added it to the butter. I toast my pecans whole and then chop them. Let me know if you have any other questions. Happy to help!! Thank you!!

The problem with the filling is the egg whites. I just got done making 5 batches of filling, 4 thrown away because they were a curdled mess (or as you called it “scrambled eggs”).

All of the throwaways had used the whole egg. I tried all sorts of heating techniques – all on low heat, start on low heat then slowly increase heat, all on medium heat, all on high heat – and every time, as soon as the mixture started to boil it curdled (and I was legit whisking every second of every mixture, and not a namby pamby whisk either but a full-on whisk).

So I decided to trust my gut that the whites were the problem and to make 1 last batch using only yolks to see if it would work before giving up and looking for a different recipe. It was perfect!!! I used 2+1/2 Tbsp cornstarch for this batch since I figured it might need a bit of help thickening. I whisked the cornstarch/water mixture, corn syrup, brown sugar and yolks together in the saucepan first, then heated on medium heat, whisking constantly, until it started boiling. Once boiling, it wasn’t thick enough, so I continued cooking while whisking constantly for 3 minutes longer. Removed from heat, whisked in the vanilla and bourbon and then stirred in the chopped pecans. Yum!!! It’s the perfect color, taste, consistency, everything!

I noticed when looking up other pecan pie filling recipes in case I had to give up on this one that they all use yolks only.

I would highly recommend anyone making this use the yolks only. I honesty can’t understand how anyone got it to work when using the whole eggs.

I’m not worried at all about the cupcake recipe (in fact I’m very excited for it because the photos looks like such nice moist cupcakes!) and can’t wait to make those in the morning!! The frosting still seems a bit daunting but it sound so fabulously amazing I can’t wait to try it! I honesty don’t think anything can be as difficult as that filling! 😉

Hey Meredith, thanks so much for all your feedback, I have had no issues with the filling, but I will be sure to test your version and see if it work better and easier than mine. Thank you and I hope you love the cupcakes! 🙂

Hi Tiegan! Just wanted to let you know the cupcakes ended up amazing!! I actually did both your chocolate cupcake recipe here as well as a pumpkin cupcake and filled both with the pecan pie filling and topped both with the butter pecan frosting.

The frosting doubled was more than plenty. Also, since people had commented on issues with it being a bit too runny, I let my butter/brown sugar/heavy cream mixture boil a bit longer and then once chilled it was real thick like a thick caramel so it worked beautifully to make a nice stiff pipeable frosting. And holy heck that frosting! SO DELICIOUS! Those candied pecans really make it, for sure.

I loved both of the cupcakes so much! The chocolate ones totally satisfied my chocolate cravings plus had more of the bourbon flavor which was nice (even though I only used 1/2 cup bourbon in the batter and 1/2 cup coffee, with the bourbon in the filling and the candied pecans the taste came through beautifully). For the pumpkin ones I didn’t use any bourbon in the cupcake batter so I wasn’t sure if enough bourbon flavor would come through but it did and they were wonderful. I loved the combination of pumpkin, pecan and bourbon, and how they were like a blend between pumpkin pie and pecan pie.

My family is going to flip over these cupcakes at Thanksgiving! And a friend of mine came over last night and had one of each and gave his wholehearted seal of approval. 😉

With the filling, I did end up finding some other recipes using whole eggs, so I just don’t know why that gave me (and other people) so many problems! But using only the yolks yielded a perfect filling for me so I guess do whatever works, right? 😉

Thanks again for this amazing recipe! I posted my modified versions – both of this one here with the chocolate cupcake base as well as the pumpkin cupcake base with your filling and frosting – on my blog, with reference to this link in my recipe sources. You can find them and my photos of them here:

Hi, I made these last week and they were a huge hit! Thank you so much for sharing this recipe. I want to make them again for this coming Thanksgiving, but was hoping to leave the bourbon out for some of the younger attendees. Do you have a recommendation for a replacement for the bourbon in the recipe? I just don’t want to throw the recipe off by leaving it out, especially in the cake part. Thanks!

Hey Catie!! So happy these cupcakes are such a hit! 😊 You can use coffee, water, apple cider or milk in place of the bourbon. I think apple cider or coffee would probably be best for flavor. Let me know if you have questions. Thank you and happy Thanksgiving!

I MADE THESE AND THEY ARE ……………..OMG……….I DON’T KNOW YOU BUT ……I LOVE YOU!!! OHHHH MY GOOODNESS THEY WERE HEAVEN! and I’m not drunk typing! lol But seriously if you make the cupcakes a day ahead, the alcohol does settle down and it’s wonderful….

I have made the cupcakes once now and also made a cake out of the recipe. The cake was every bit as good. I did not have to adjust the recipe portions at all. The layers were the perfect size, there was more than enough filling to use between layers, the cake was covered in pecans, and I had left over frosting.

I see a lot of people had problems with the filling. Here’s how I dealt with if it’s helpful. For my first attempt (cupcakes), I got sort of an eggy/scramblish filling. I kept med/high, stirred right away, brought to soft boil, then whisked for 5 minutes. The second time, it turned out much better. I reread the instructions, I basically did everything the same, but this time whisked more aggressively and only for 5 minutes total. Actually, I only lasted slightly over 4 minutes because slightly after it starts to bubble/foam it starts to change consistently/color. That’s when I removed from heat and I think that was key. I think that’s where it goes down hill. I’m a total amateur baker so I could be way off base, but in case it is helpful. haha.

I SO want to make these for Thanksgiving! Only one problem… I don’t have bourbon and won’t have the opportunity to get any. I’m not very well versed in the ways of liquor, so I’m wondering… would they be good with spiced rum?? I have Captain Morgan on hand. What do you think?

I LOVE creating food. These looked CRAZY! Had to do it. My recipe made 23. My OCD is dealing with it…I have them filled and am
Waiting to frost. I want the butter mixture to be nice and cold before the addition of the last ingredients. I have tasted all the stages along the way. Yummy. I just don’t have the final compilation completed.
I have a question. My filling isn’t smooth. It’s kind of…textured. Maybe a little mealy. Did I do something wrong? I didn’t use an electric mixer on it. Maybe I should have? Ok. Need to make the frosting. Thank you for this amazing recipe!! PS. I expected tons of exclamation points. There was a total of 4 and 2 were in post thoughts. Lol

Hi Toni!! I cant say if there is something wrong, but it sounds as though it might be ok. I think you should proceed. As long as it taste good, you should be good to go! Let me know if you have questions. Hope you love the cupcakes!

I am Tieghan and this space is where I write about the food I make and the chaos that comes with it. Cooking is the way my creative side comes out. You will find a mix of healthy recipes, cozy comfort food and sometimes over the top foods + indulgent desserts. I grew up with a chocolate freak for a mom, so chocolate is obviously a must around here.